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Asian Barbecued Chicken with Vegetables Sheet-Pan Dinner

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  • Prep 20 min
  • Total 50 min
  • Servings 4
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Chicken thighs are glazed with an Asian-inspired barbecue sauce before being roasted with a colorful combo of broccoli and carrots, seasoned with a sesame-Sriracha sauce. The result is an easy meal with a lot of flavor and minimal cleanup.
By Betty Crocker Kitchens
Updated Aug 23, 2016
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Ingredients

  • 1/2 cup hoisin sauce
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon plus 2 teaspoons Sriracha sauce
  • 4 teaspoons toasted sesame oil
  • 1 teaspoon grated peeled gingerroot
  • 1 clove garlic, finely chopped
  • 1 tablespoon honey
  • 1 tablespoon vegetable oil
  • 2 teaspoons sesame seed
  • 3/4 teaspoon salt
  • 1 1/2 cups ready-to-eat baby-cut carrots
  • 3 cups broccoli florets (about 7 oz)
  • 8 bone-in chicken thighs, skin removed (about 3 lb)
  • 1/4 teaspoon pepper

Steps

  • 1
    Heat oven to 425°F.
  • 2
    In small bowl, mix hoisin sauce, rice vinegar, 1 tablespoon of the Sriracha sauce, 2 teaspoons of the sesame oil, the gingerroot and garlic. Reserve 1/4 cup of the hoisin mixture to brush on chicken just before serving.
  • 3
    In another small bowl, beat honey, vegetable oil, remaining 2 teaspoons Sriracha sauce, remaining 2 teaspoons sesame oil, the sesame seed and 1/4 teaspoon of the salt with whisk. In medium bowl, add half of the honey mixture, and toss with the carrots. Reserve remaining honey mixture.
  • 4
    Spray large rimmed sheet pan with cooking spray. Season chicken with remaining 1/2 teaspoon salt and the pepper. Place chicken on one side of the pan; brush both sides of chicken with hoisin mixture, reserving remaining. Add carrots in single layer to other side of pan. Roast 10 minutes.
  • 5
    Meanwhile, in medium bowl, toss broccoli with remaining honey mixture.
  • 6
    Brush tops of chicken with remaining hoisin mixture, and add the broccoli to the carrots. Bake 15 to 20 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are lightly brown and just tender. Brush reserved 1/4 cup hoisin mixture onto chicken, and serve.

Tips from the Betty Crocker Kitchens

  • tip 1
    Hoisin sauce is a thick, sweet and salty sauce, commonly used in Chinese cuisine as a glaze for meat, an addition to stir-fries, or as dipping sauce.
  • tip 2
    For an easy way to peel gingerroot, just scrape the tip of a teaspoon across the skin, and it should peel off easily.

Nutrition

510 Calories, 21g Total Fat, 51g Protein, 28g Total Carbohydrate, 17g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
225mg
74%
Sodium
1310mg
55%
Potassium
770mg
22%
Total Carbohydrate
28g
9%
Dietary Fiber
4g
15%
Sugars
17g
Protein
51g
% Daily Value*:
Vitamin A
160%
160%
Vitamin C
45%
45%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 6 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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